Sous Chef - $60,000-$72,000

Valor Hospitality Partners•Suffern, NY

34d•Onsite

About The Position

Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

Strong cooking and food preparation skills.
Proven ability to lead, motivate, and manage a team.
Strong organizational and problem-solving skills, especially under pressure.
Excellent interpersonal and communication skills.
Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.
Culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.

Responsibilities

Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.
Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.
Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.
Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.
Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.
Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.